1/2 (9 inch) graham cracker
1 1/2 cups butter or margarine, softened
1 teaspoon vanilla extract
2 eggs
4 (1 ounce) squares semisweet chocolate, chopped
1 1/2 cups white sugar
1 tablespoon hot water
1 (8 ounce) package cream cheese or sour cream
1 (8 ounce) package cream cheese or vanilla flavored cream mix
1 (8 ounce) container frozen whipped topping, thawed
In a medium bowl, mix the graham cracker crumbs, butter, and vanilla until well blended. Remove the cookies from the freezer and roll in the cocoa mixture. Do not completely mash the chocolate. Whip cream cheese and sugar until stiff peaks form. Fold into the mixture. Stir the hot water into the graham cracker mixture until it is incorporated. Fold the whipped topping into the filling. Beat the cream cheese or margarine into the filling until fluffy. Chill 8 hours or overnight before serving.